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Smoky Buttermilk Cornmeal Pocket Cakes with Honeyed Corn Filling

45 minutes
Serves 4
SideAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take

Inspired by American Southwestern griddle breads, these tender cornmeal cakes wrap a honey-sweet corn center inside a toasty, smoky crust. Expect a lesson in dough folding, griddle-sealing, and why spice rubs belong on more than just meat.

Ingredients

Yield
4

Instructions

  1. 01
    Combine the thawed, well-drained frozen corn with the honey in a small bowl and set aside.
  2. 02
    In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
  3. 03
    In another bowl, whisk together the buttermilk, melted butter, and egg until fully combined.
  4. 04
    Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The dough should be soft and slightly sticky.
  5. 05
    Dust a clean surface with a little extra cornmeal. Turn out the dough and knead 2-3 times just to bring it together.
  6. 06
    Divide the dough into 4 equal pieces. Flatten each piece into a rough 5-inch round, about 1/4 inch thick.
  7. 07
    Spoon a heaping 2 tablespoons of the honeyed corn mixture onto the center of each round.
  8. 08
    Fold the edges up and over to enclose the filling, pinching to seal, then gently flatten each sealed ball into a 1-inch thick disk.
  9. 09
    Heat a large nonstick skillet or griddle over medium heat and brush with 1 tablespoon canola oil.
  10. 10
    Carefully place the pocket cakes seam side down on the skillet. Cook for 4-5 minutes until deep golden, then flip and cook another 4-5 minutes until puffed and cooked through.
  11. 11
    Transfer the cooked pocket cakes to a wire rack.
  12. 12
    In a small bowl, mix together the smoked paprika, cumin, chili powder, and kosher salt to make the dry rub.
  13. 13
    Brush the warm pocket cakes lightly with the remaining 1 tablespoon canola oil, then sprinkle the smoky spice rub generously over the tops.
  14. 14
    Let cool for at least 5 minutes before serving so the filling sets. Serve warm or at room temperature.

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